Eve's pudding
User Reviews
4.7
21 reviews
Excellent
Eve's pudding
Report
Eve’s Pudding is an easy and delicious classic British pudding. A simple apple sponge pudding that’s incredibly comforting served warm with custard or vanilla ice cream.
Share:
Ingredients
For the Apple Layer
- 2 tbsp unsalted butter or margarine such as Stork
- 450 g (1 lb) apples, I used Granny Smith (5 large or 6 medium apples)
- 65 g (⅓ cup) light soft brown sugar increase if apples are not sweet
- 1 tsp ground cinnamon
For the Sponge Layer
- ½ tbsp butter to grease baking dish (or as needed)
- 200 g (1 ¾ cups) flour (plain / all purpose)
- 200 g (1 cup) caster sugar
- 1 tbsp baking powder
- 180 g (¾ cup) softened unsalted butter or margarine such as Stork
- 3 eggs room temperature
- 60 ml (¼ cup) milk room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 2 tbsp flaked almonds OPTIONAL
To Serve
- custard or vanilla ice cream
Add to Shopping List
Instructions
- Preheat the oven to 180 C (350F) or 160C (325F) Fan Setting. Peel and core the apples then slice into small pieces. Heat the butter in a small saucepan and add the apples, cinnamon and brown sugar.
- Cook over low heat, stirring occasionally, for about 10 minutes or until the apples have softened. If you prefer the apples to be really soft then cook them for longer. Set aside to cool down while you prepare the sponge batter.
- Sift the baking powder, flour and caster sugar into a mixing bowl (or the bowl of your stand mixer).
- Add the softened butter, eggs, milk and vanilla extract. Start mixing on a low speed setting and gradually increase the speed to maximum until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is well mixed.
- Grease a deep baking dish (I used a glass Pyrex dish measuring 8x11 inches) with butter. Spread the apples on the bottom of the dish.
- Pour the sponge over the apples and spread it evenly using a spatula (gently so as not dislodge the apples).
- Scatter some flaked almonds over the sponge (this is entirely optional – I just like the look of it) and bake in a preheated oven for 45-50 minutes until golden and risen.
- Cool slightly then serve warm with vanilla custard or ice cream. This recipe serves six very generously or you can stretch it to feed eight if you cut smaller slices.
Notes
- This pudding will keep for 2-3 days stored in the fridge in a covered container. Reheat in the microwave for 10-20 seconds to serve warm.
- TO FREEZE
- Freeze the entire sponge pudding, in the baking dish, as soon as it has cooled down completely. Thaw overnight in the fridge then serve.
Nutrition Information
Show Details
Calories
647kcal
(32%)
Carbohydrates
84g
(28%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Cholesterol
93mg
(31%)
Sodium
326mg
(14%)
Potassium
410mg
(12%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Vitamin A
1367IU
(27%)
Vitamin C
3mg
(3%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 93mg | 31% |
| Sodium | 326mg | 14% |
| Potassium | 410mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 1367IU | 27% |
| Vitamin C | 3mg | 3% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
Other Recipes
You'll Also Love
Aunt Rosa's Bread Pudding, not to be Confused with Bread and Butter Pudding
British, Scottish
4.9
(171 reviews)
Chocolate and Pumpkin Self Saucing Pudding
North American, American, Australian, British
5.0
(18 reviews)
